Alaska King Crab Salad with Chili Sauce Dressing

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

2 lb. Alaska king crab leg meat
1 head romaine lettuce, shredded
1 green pepper, sliced
1/2 cucumber, sliced
4 lemon wedges
Parsley, chopped

Dressing:
1 cup chili sauce
3 tbsp. lemon juice
3 tbsp. sour cream
2 tbsp. grated onion
2 tbsp. horseradish

INSTRUCTIONS

Mix dressing ingredients and chill 30 minutes to blend flavors.

Steam crab, let cool; crack legs and remove meat. Pick over carefully to remove shell and cartilage. Chill until ready to use. Arrange the lettuce on 4 salad plates. Top with crab. Pour the dressing over the crab pieces and lettuce bed. Top with green pepper, cucumber, lemon and parsley.

CHEF COMMENTS

In this recipe chili sauce is a mildly spiced tomato relish, not some fiery southwestern condiment or Texan stewed meat.

The dressing is similar to the seafood cocktail sauce used on shrimp cocktail.

Tagged: crabsalad, salads add tags

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